JP7008741B2 - Manufacturing method of fermented lactic acid bacteria food - Google Patents

Description

The present invention relates to a technique for fermented lactic acid bacteria foods fermented with lactic acid bacteria. Specifically, the present invention is a food that uses lactic acid bacteria alive when eating and drinking, so that the intestinal environment can be improved and it is effective for beauty and health. It relates to a method for producing a fermented lactic acid bacterium food having a specific functionality.

As a drink that has been popular with Japanese people for a long time, there is amazake made from rice, which is the staple food of Japanese people. There are two main methods for making amazake: one that uses rice jiuqu and the other that uses sake lees that can be made when making sake. Especially, amazake made from rice jiuqu that children and those who cannot drink alcohol can drink with confidence. The current situation is that beverages such as these are popular.

In recent years, it has become known that the ingredients of amazake improve the intestinal environment and are also good for cosmetology, and are attracting particular attention among women. However, all amazake on the market is heat sterilized even if it is said to be fermented with lactic acid bacteria. Therefore, there is a demand for a production technology that can easily produce a fermented lactic acid bacterium food that enables lactic acid bacteria and the like that improve the intestinal environment to be taken into the intestine alive.

Japanese Unexamined Patent Publication No. 2010-124807 Therefore, various technical proposals have been made conventionally. For example, a technique in which the title of the invention is "fermented amazake and a method for producing the same" is disclosed (see Patent Document 1).
Specifically, "We have developed a technology to uniformly heat amazake, which is a viscous slurry, in a short period of time and maintain an appropriate temperature for subsequent lactic acid fermentation by lactic acid bacteria. The problem is "to produce lactic acid fermented amazake that has been sterilized by microorganisms." The invention of "performing the sterilization process with a Joule heating system programmed at the optimum temperature and the optimum time" has been published and has become a known technique.
However, the technique described in Patent Document 1 uses a Joule heating system for uniform heating in a short time, and it has been specified that the lactic acid bacterium used is a bacterium having high osmotic pressure resistance. However, it is unclear what kind of lactic acid bacterium is, although it is exemplified that "Shirakami Sakusaku" (registered trademark) is used.

Japanese Unexamined Patent Publication No. 2010-187633 Further, a technique in which the title of the invention is "a method for producing lactic acid fermented amazake" is disclosed (see Patent Document 2). Specifically, the problem is "to provide amazake with a refreshing feeling compared to conventional amazake", and as a solution, "a step of preparing amazake, a step of adding lactic acid bacteria, and fermentation of lactic acid bacteria are performed." Regarding a method for producing amazake, including steps. ”Has become a publicly known technique.
However, in the technique described in Patent Document 2, the lactic acid bacterium Lactococcus lactis subspecies Lactis or the like used is an animal lactic acid bacterium used for cheese or the like, and can be handled differently from the plant lactic acid bacterium used in the present invention. Differently, temperature control and the like are greatly different as technical means for solving the problem. In particular, the effect is also different from the present invention, which enables the delivery of highly weather-resistant plant-derived lactic acid bacteria to the intestine alive by storing them at a low temperature without undergoing a sterilization step after lactic acid fermentation. It is something to do.

Japanese Unexamined Patent Publication No. 2013-208091 Further, a technique is disclosed in which the title of the invention is "lactic acid fermented amazake, a method for producing lactic acid fermented amazake, and a seasoning containing lactic acid bacterium amazake" (see Patent Document 3). Specifically, the subject is "providing a lactic acid fermented amazake that produces more delicious components, a method for producing the same, and a seasoning containing the lactic acid fermented amazake." First step of adding lactic acid bacteria producing Nissin Z to amazake inactive with protease and culturing and lactic acid fermentation, and after the first step, amazake with active protease is added to Nisin Z. After the second step of decomposing and the third step of inactivating the protease and the third step of the second step, a lactic acid bacterium producing Nisin A is added and cultured and lactic acid fermented. The invention "which includes the steps of 4" has been published and has become a known technique.
However, the technique described in Patent Document 3 has undergone a sterilization step after lactic acid fermentation as a technical means for solving the problem. On the other hand, in the present invention, by undergoing a step of storing at a low temperature without sterilizing after lactic acid fermentation, it is possible to deliver a plant-derived lactic acid bacterium having strong weather resistance to the intestine alive. Is also different.

JP-A-2010-124807 JP-A-2010-187633 Japanese Unexamined Patent Publication No. 2013-208091

The present invention enables the production of fermented lactic acid bacteria foods for taking live lactic acid bacteria into the body, improves the intestinal environment, balances sweetness and acidity, and brings lactic acid bacteria into the intestine while alive. The challenge is to provide health foods that contribute to delivery, beauty and health.

The present invention is a method for producing a fermented lactic acid bacterium, which comprises a mixing step of using rice, rice koji, lactic acid bacteria, and water to mix the water with the rice, and a stirring step of stirring with a kneader. A heating step of heating to 90 degrees or more, a feeding process of adding the rice koji after cooling to within the range of 68 to 72 degrees, and a saccharification step of keeping the temperature within the range of 50 to 60 degrees to saccharify. A lactic acid bacterium to which at least 1.0 × 10 ^ 8 (cell / g) or more of the lactic acid bacterium Pediococcus acidilactisi is added in the range of 0.1% to 3% with respect to the total amount after the saccharification step. It has an addition step and a lactic acid bacterium fermentation step that promotes the fermentation of the lactic acid bacterium for at least 10 hours within the range of 37 ° C to 45 ° C. A configuration was adopted in which the cells were grown so as to contain 1.5 × 10 ^ 7 (cell / g) or more.

Further, in the present invention, in the mixing step, the rice is 90 parts by weight of glutinous rice and 30 parts by weight of glutinous rice, and the amount of water is 200 parts by weight minus the amount of water permeated into raw rice during grain washing. It is also possible to adopt a composition to be blended.

According to the method for producing a fermented lactic acid bacterium food according to the present invention, live lactic acid bacteria can be taken into the body, which is effective for improving the intestinal environment and exerting an excellent effect of promoting improvement of health. ..

Further, according to the method for producing a fermented lactic acid bacterium food product according to the present invention, by identifying pediococcus acidilactici among lactic acid bacteria, an unprecedented taste of amazake or the like that makes use of the characteristic acidity is created. Furthermore, by splitting it with another beverage, it is possible to develop a wide variety of beverages, which is an excellent effect.

It is a flowchart explaining the manufacturing method of the lactic acid bacterium fermented food which concerns on this invention. It is a result table which shows the test result which fermented with the lactic acid bacterium derived from rice jiuqu without adding the lactic acid bacterium in the manufacturing method of the lactic acid bacterium fermented food which concerns on this invention. It is an identification table which shows the result of having identified the lactic acid bacterium of the lactic acid bacterium fermented food produced in the manufacturing method of the lactic acid bacterium fermented food which concerns on this invention.

FIG. 1 is a flowchart illustrating a method for producing a fermented lactic acid bacterium food product according to the present invention.
The method 1 for producing a lactic acid bacterium fermented food has the greatest feature of allowing Pediococcus acidilactisi to reach the intestine alive by storing it at a low temperature after lactic acid bacterium fermentation. Hereinafter, description will be given based on the drawings. However, the configuration is not limited to the configuration described in the drawings, and can be changed within the range in which the effect exerted as the creation of the technical idea of the present invention can be obtained.

The rice 10 is a mixture of glutinous rice 11 and glutinous rice 12, which are raw materials for mash.

Uruchi rice 11 is a rice composed of 15% to 35% amylose and 65% to 85% amylopectin.

Glutinous rice 12 is rice having the property of containing no or almost no amylose. By mixing the glutinous rice 12 with 90 parts by weight of the glutinous rice 11 and 30 parts by weight of the glutinous rice 12 with water, it is possible to obtain a characteristic that a refreshing sweetness is obtained.

Jiuqu 20 refers to steamed rice that has been bred and fermented with aspergillus, and has a very close relationship with Japanese food culture, and is used as a raw material for miso, soy sauce, mirin, etc. .. The lactic acid bacterium according to the present invention is derived from this rice jiuqu. As for Jiuqu, saccharification is performed to decompose polysaccharides such as starch into oligosaccharides and monosaccharides. That is, the polysaccharide is decomposed by amylase derived from rice jiuqu.

Jiuqu fungus 21 is a microorganism mainly composed of molds that are effective for food fermentation such as koji molds on grains such as rice, wheat and soybeans, and produces and releases various enzymes that decompose starch and proteins. It is a fungus used to produce fermented foods such as soy sauce and miso by utilizing the action of various degrading enzymes produced by. In the method for producing a fermented lactic acid bacterium food product according to the present invention, Jiuqu 21 derived from rice jiuqu is used.

Lactic acid bacterium 30 is a general term for bacteria that produce lactic acid by metabolism, and is a bacterium that requires saccharides for growth. Some lactic acid bacteria are resident in the digestive tract (intestinal bacteria) such as the intestine and are thought to be useful for maintaining the homeostasis of the intestinal environment by coexisting with or antagonizing other microorganisms. Recently, foods and beverages that contain bacteria such as lactic acid bacteria alive are called probiotics, and although they do not contain live bacteria, they are nutrients such as oligosaccharides that are specifically used by bacteria called good bacteria. Health foods containing sources called prebiotics are sold and used. The lactic acid bacterium used in the method for producing a lactic acid bacterium fermented food according to the present invention is derived from rice jiuqu, and is not killed by long-term heating of at least 10 hours at a high temperature of about 37 to 45 degrees. It is necessary to be. Specifically, among the genus Pediococcus, Pediococcus acidilactisi, which has particularly excellent vitality and reaches the intestines alive and shows effectiveness, is used. In addition, lactic acid bacteria 30 often hear the terms "vegetable lactic acid bacteria" and "animal lactic acid bacteria", but this is not a distinction between bacteriology and taxonomy, but for convenience depending on the main nutrient source and habitat. It is classified as plant-based or animal-based. Therefore, in this document as well, for example, lactic acid bacteria contained in yogurt and cheese classify lactic acid bacteria involved in the fermentation of milk and dairy products as "animal" lactic acid bacteria, and fermented vegetables, fruits, grains, potatoes, and beans. Lactic acid bacteria that inhabit such as, etc. shall be classified as "vegetable" lactic acid bacteria.

Plant-derived lactic acid bacterium 31 is a lactic acid bacterium that adheres to plants such as rice and vegetables, is generally stronger than animal-derived lactic acid bacterium, and has the characteristic of reaching the intestine without losing to gastric acid and bile acid. For example, animal lactic acid bacteria that feed on lactose in milk are produced in an environment where the temperature is kept at 30 to 35 degrees Celsius and strict hygiene control is applied, but this does not grow at low temperatures and can coexist with other bacteria. Because it cannot be done. On the other hand, the plant-derived lactic acid bacterium 31 grows on the nutrients of the cell fluid of vegetables, which cannot be said to be abundant, and survives in a pickle barrel with a lot of salt and acid, even in a cold low temperature environment, and is as hygienic as yogurt. It is a bacterium that has the strength to survive while competing for survival with various bacteria and yeast that have invaded other places even in places where strict control is not performed.

Strictly speaking, the acid produced in the method for producing a fermented lactic acid bacterium according to the present invention may contain not only lactic acid but also some organic acids such as acetic acid and butyric acid. However, these organic acids can also be expected to exhibit favorable functionality from the viewpoint of prebiotex, and therefore, the acid is not limited to lactic acid, and the acidity indicated by pH is lactic acid bacteria ( It is mainly composed of pediococcus acidilactisii32), but also contains organic acids produced by various other microorganisms.

According to the above classification, Pediococcus acidilactisi 32 is a lactic acid bacterium 30 that can be said to be a plant-derived lactic acid bacterium 31, and is a conditional anaerobic bacterium that proliferates actively by culturing at 37 to 45 degrees overnight. It is a lactic acid bacterium 30 that can be grown up to 65 degrees. It is said that this Pediococcus acidiractici 32 is resistant to acid and can grow even at a very low pH of 1.0. Its probiotic effect is due to its low sensitivity to oxygen and its conditioned anaerobic bacteria. In addition, Pediococcus acidiractici 32 has the effect of inhibiting other microorganisms including pathogens that are mainly growing in the intestine by the secretion of lactic acid produced and a bacterium named pediocin. .. Therefore, when Pediococcus acidiracty 32 is added after the heat treatment, other bacteria cannot grow and most of them exhibit the advantage of growing Pediococcus acidiracty 32. As shown in FIG. 2, the superiority is as shown in the change in the number of lactic acid bacteria after 2 weeks. Initially, most of them were Lactobacillus plantarum 33 (about 1.0 × 10 ^ 4 (cell / g)) and Lactobacillus casei 34 (about 8.4 × 10 ^ 7 (cell / g)). After 2 weeks, the number of pediococcus acidilactisi 32 changed to exceed about 1.0 × 10 ^ 7 (cell / g), so that its superiority is remarkable.

In addition, Pediococcus acidiractici 32 is expected to expand its availability through further research in the future. Based on the results of human experimentation, it is used as a dietary supplement as a live bacterial material that enhances constipation medicine, antidiarrhea, stress reduction, and immune response. Furthermore, Pediococcus acidilactisii 32 is known to have an effect of inhibiting the growth of pathogenic bacteria such as Shigella, Gut typhi, Clostridium, Difficile enteritis, and colitis in the small intestine in small animals. It can be said that it is a bacterium that exerts a high intestinal regulation function by suppressing bad bacteria in the disease and activating as a good bacterium.

Lactobacillus plantarum 33 is a plant-derived lactic acid bacterium that reaches the intestine alive and improves the intestinal environment. It is a lactic acid bacterium that is widely contained in pickles in Japan and around the world. In Japan, it is used for pickled nuka (nuka miso pickles) and pickled shibazuke. Lactobacillus plantarum 33 can also be considered as a lactic acid bacterium 30 as a basis for the acidity. However, compared to Pediococcus Acidi Rakti 32, the acidity is straight and slightly monotonous and refreshing.

Lactobacillus casei 34 is a lactic acid bacterium found in plants (grass), which originally inhabits the body of animals and is contained in fermented vegetable foods such as bran pickles. It is a bacterium that can survive even in a harsh environment.

The water 40 is the water added to the glutinous rice 11 and the glutinous rice 12 to make the mash.

The pack 50 is a container for packaging fermented foods discharged from the kettle in a state where the pH is changed from 4.0 to 3.9 after the mixing step A to the measurement step H is completed.

The mixing step A is a step of draining water from rice 10 in which 30 parts by weight of glutinous rice is soaked after washing the grains with respect to 90 parts by weight of glutinous rice.

In the stirring step B, the rice 10 obtained in the mixing step A is placed in a kneader, and 200 parts by weight of water minus the amount of water permeated into the raw rice during grain washing is mixed and stirred. This is the process of checking for foreign matter floating inside.

The heating step C is a step of heating the mixture of rice and water after stirring obtained in the stirring step B at 90 degrees or higher for 10 to 60 minutes to make mash.

The charging step D is a step of cooling the mash obtained by the heating step C to 70 ° C. and then charging 90 parts by weight of rice jiuqu to start saccharification.

The saccharification step E is a step of promoting saccharification by keeping the temperature in the range of 50 to 60 degrees for about 16 hours. In addition, saccharification is a step in which polysaccharides such as mash starch are decomposed by aspergillus and cause a chemical reaction to become oligosaccharides and monosaccharides that can be used as energy. Chemically, it is the hydrolysis of glycosidic bonds of polysaccharides.

The lactic acid bacterium addition step F is a step of adding Pediococcus acidiractici 32 after the saccharification step. In the lactic acid fermentation step G, which is heated at 37 to 45 degrees for at least 10 hours, in order to enable the growth so that the number of bacteria in the whole is 1.5 × 10 ^ 7 (cell / g) or more. As the number of bacteria that need to be added, at least 1.0 × 10 ^ 8 (cell / g) or more is added in the range of 0.1% to 3% with respect to the whole.

The lactic acid bacterium fermentation step G promotes lactic acid fermentation by keeping the pediococcus acidilactic 32 added in the lactic acid bacterium addition step F at 37 to 45 degrees for at least 10 hours to promote lactic acid fermentation, and at least 1.5 × 10 ^ 7 ( It is a step of growing so as to include cell / g) or more in the whole.

This completes the step in the method for producing a fermented lactic acid bacterium food product according to the present invention. However, if the fermentation of lactic acid bacteria is excessive, the acidity may become too strong. Therefore, it is desirable to perform the measurement step H for appropriately measuring the pH during fermentation. .. It is possible to commercialize the product by going through the filling step I of discharging the product when the pH changes from 4.0 to 3.9 by the pH measurement and filling the pack. In order to stop the fermentation of lactic acid bacteria, it is preferable to store in the low temperature storage step J at a low temperature of 5 degrees or less.

FIG. 2 is a result table showing the test results of fermenting with lactic acid bacteria derived from rice jiuqu without adding lactic acid bacteria in the method for producing a lactic acid bacterium fermented food according to the present invention. In addition, FIG. 2 shows an increase due to the propagation of lactic acid bacteria derived from rice jiuqu without adding lactic acid bacteria, and is a test conducted to identify lactic acid bacteria that survived in the manufacturing process according to the present invention and survived. By identifying lactic acid bacteria, it is possible to select the most suitable lactic acid bacterium for the manufacturing process according to the present invention.

The numbers of lactic acid bacteria in amazake unheated, amazake unheated (after 3 days), and amazake unheated (after 6 days) are 1.7 x 10 ^ 4 (cell / g) and 1.6 x 10 ^ 8 (cell / g, respectively). ), 2.1 × 10 ^ 8 (cell / g), and the number of lactic acid bacteria increased significantly in 3 days, but the value did not change even after 6 days had passed. This is the same for amazake unheated, amazake unheated + rice jiuqu and amazake + rice jiuqu, which also show a significant increase in 3 days, but after that, there is a similar tendency that they do not change much even after 6 days have passed. Therefore, it can be seen that the growth of lactic acid bacteria is significantly increased in 3 days from the end of amazake saccharification, and then the change is somewhat calm.

Amazake + rice jiuqu, which had a pH of 4.1 after refrigerated storage at 5 degrees Celsius, had a constant number of lactic acid bacteria after one week and two weeks, and was in a bacteriostatic state with suppressed growth. It can be seen that the fermentation of lactic acid bacteria can be suppressed by refrigerating at 5 degrees. It can also be seen that the number of yeasts decreases from the lapse of one week to the lapse of two weeks.

Looking at the change in pH due to the difference in the number of days elapsed since the end of saccharification, the pH was about 5.6 after the end of saccharification, about 3.6 after 3 days, and about 3.6 after 6 days. Is changing. It is considered that the change in the acidity of the pH is due to the production of lactic acid by lactic acid bacteria. In addition, the fact that no significant change was observed after 3 days and after 6 days is considered to be the upper limit of lactic acid production because the pH is not easily below 3.6.

Changes in the number of lactic acid bacteria and yeast, the number of lactic acid bacteria What was 10 ^ 3 (cell / g) level after the end of saccharification increased to 10 ^ 8 (cell / g) level after 6 days. The number of lactic acid bacteria is 10 ^ 8 (cell / g) per gram. On the other hand, yeast increased from 10 ^ 3 (cell / g) level to 10 ^ 5 (cell / g) after the completion of saccharification. It is considered that the increase in the number of lactic acid bacteria is larger because the temperature range is not suitable for the activity of yeast due to temperature control.

According to the above test, after heat treatment of 90 degrees or higher, after cooling to within the range of 68 degrees to 72 degrees, rice jiuqu 20 is added, so that bacteria other than those derived from rice jiuqu are killed and lactic acid bacteria derived from rice jiuqu. It can be said that Jiuqu and Jiuqu lived together, and yeast also exists, but the optimum temperature for yeast activity is 35 to 38 ° C, and the pH (hydrogen ion index) is 4 to 6 weakly acidic. Yes, the activity decreases at 10 ° C or lower, and it dies at 55 ° C or higher. Therefore, the yeast becomes inactive and the saccharification is completed by the saccharification step E in which the temperature is maintained within the range of 50 to 60 degrees and the saccharification is carried out. Fermentation by the lactic acid bacterium 30 was carried out at the same time as the saccharification, and the identification of the lactic acid bacterium was examined in a state where the fermentation of the lactic acid bacterium 30 was promoted within the range of 37 to 45 degrees for at least 10 hours. It became.

FIG. 3 is an identification table showing the results of identifying lactic acid bacteria in the lactic acid bacterium fermented food produced in the method for producing the lactic acid bacterium fermented food according to the present invention. As shown in FIG. 3, Pediococcus acidiractici 32, Lactobacillus plantarum 33, or Lactobacillus casei 34 accounted for the majority, and these lactic acid bacteria 30 were scattered in each sample. This variation makes it possible to identify the lactic acid bacteria 30 that can be used in the production method 1 of the lactic acid bacteria fermented food according to the present invention. That is, as shown in FIG. 3, the lactic acid bacterium 30 that does not die even in the environment of the method 1 for producing a lactic acid bacterium fermented food according to the present invention and is capable of growing the number of bacteria up to about 1.0 × 10 ^ 8 , Pediococcus acidilactisi 32, Lactobacillus plantarum 33, Lactobacillus casei 34, Lactobacillus paracasei, Enterococcus faecalis, Weissella paramenesteroides and the like. Therefore, from among the lactic acid bacteria, Pediococcus acidiractici 32, which has an unprecedented characteristic taste, was selected from the balance of acidity and sweetness. By selecting Pediococcus acidilactisi 32, which is resistant to acid and can grow even at a low pH, it is possible to provide a fermented lactic acid bacterium food that can be expected to have an intestinal regulating effect as a probiotic.

According to the method for producing a lactic acid bacterium fermented food using lactic acid bacteria according to the present invention, since it is made from rice, which is the staple food of Japanese people, it is easy to eat and drink, and it is good for beauty and health, so many enthusiasts. , Made from sweet sake that is easy to get used to. Currently, amazake is a food classified as "prebiotics", but the lactic acid bacterium fermented food according to the present invention is "probiotics", and while health consciousness is increasing, it is industrially used as a raw material for health foods made of safe materials. The availability is considered to be extremely high.

1 Manufacturing method of fermented lactic acid bacteria 10 Rice 11 Uruchi rice 12 Mochi rice 20 Rice koji 21 Aspergillus 30 Lactic acid bacteria 31 Vegetable lactic acid bacteria 32 Pediococcus acidilactisi 33 Lactobacillus plantarum 34 Lactobacillus casei 40 Water 50 Pack A Mixing process B Stirring step C Heating step D Charging step E Heat retention step F Saccharification step G Lactobacillus fermentation step H Measurement step I Filling step J Low temperature storage step

Claims (1)

It is a manufacturing method of fermented lactic acid bacteria food.
Using rice (10), rice jiuqu (20), lactic acid bacteria (30), and water (40),
In the mixing step (A) of mixing the rice (10) with the water (40),
Stirring step (B) of stirring with a kneader and
The heating step (C) for heating to 90 degrees or higher, and
In the charging step (D) in which the rice jiuqu (20) is charged after cooling to within the range of 68 to 72 degrees,
The saccharification step (E) in which the temperature is maintained within the range of 50 to 60 degrees and saccharification is performed, and
In the mixing step (A), the rice (10) is 90 parts by weight of glutinous rice (11) and 30 parts by weight of glutinous rice (12).
The water (40) was blended in an amount obtained by subtracting the amount of water that permeated the raw rice during grain washing from 200 parts by weight.
After the saccharification step (E), pediococcus acidiractici (32), which is the lactic acid bacterium (30), is at least 1.0 × 10 ^ 8 (cell / g) or more in the range of 0.1% to 3%. Lactic acid bacteria addition step (F) to be added in
It has a lactic acid bacterium fermentation step (G) that promotes fermentation of the lactic acid bacterium (30) for at least 10 hours within a range of 37 degrees to 45 degrees.
After the lactic acid bacterium fermentation step (G), the lactic acid bacterium (30) is characterized by growing so as to contain at least 1.5 × 10 ^ 7 (cell / g) or more of Pediococcus acidilactis (32). Method for producing fermented lactic acid bacteria food (1).

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